Preparation

Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.

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Reviews

This was so good and easy we'll definitely do it again. Right now I still have some in the fridge which makes it uber-simple. We had it on baked fish, but I can imagine it going well with chicken and pork chops or tenderloin as well.

I'm making this
again and I see
there are no
reviews. Well, I
had it years ago at
my sister-in-laws
and I raved about
how gourmet it
tasted. She told me
where to find it and
I've been telling
people about it ever
since. I mixed it
in the food
processor. Great
because after
mixing, it made it
into a manageable
ball that I laid out
onto plastic wrap,
rolled into a log
and threw it into
the freezer to chill
while I get the
chicken and
asparagus ready. It
goes great with
salmon, chicken,
veggies, whatever.
It is my go-to herb
butter. Try it!